Here's another amazing dessert for the holiday season! Christmas has passed, but this is definitely a nice one for the New Years dinner! If you're a fan of Amarula, you'll get the perfect dose you need with this dessert!
I had the pie with a nice caramel ice-cream to top it, it marries soooo well with the butterscotch flavour of the Amarula, and the creaminess of it all is just next-level amazingness!
Also, if you're not a fan of boozy desserts or just Amarula itself, let me just tell you, my sister that ABSOLUTELY hates alcohol ate the whole pie for herself! hahah
Soooo give it a try!
Hope you enjoy!
What you need!
-Pie crust
-Amarula filling
Ingredients
Pie crust
80g Softened butter
1/2 Egg
1tbsp Sugar
1tbsp Cream
170g Flour
Amarula filling
2cups Brown sugar
1 3/4cups Flour
3tbsp Cornstarch
1/4cup Cream (35%)
3/4cup Amarula
2 Eggs
Directions
-Preheat the oven at 350F.
-In a bowl mix the butter, the 1/2 egg, the sugar and the cream until it's homogeneous.
-Add the flour and mix with hands until it starts clumping together.
-Put on table or wooden board, and knead the dough until it's even and forms a ball.
-Wrap it up and let it rest for an hour in the refrigerator.
-Take it out of the refrigerator.
-With a rolling pin, flatten the dough at about 1mm of thickness.
-Put the dough in the pie pan.
-Use a fork to punch a few holes in the molded dough.
-Insert in the oven for 15 minutes.
-Take it out.
-Change the temperature of the oven to 375F.
-Now, let's start the Amarula filling!
-Mix the brown sugar, the flour and the cornstarch together.
-Then add the cream, the Amarula and the eggs.
-Mix well.
-Put the Amarula filling inside the crust.
-When the oven is ready, put the pie in the oven for 25 minutes.
-Take it out of the oven, and touch the middle, if it feels too soft, put it back in the oven for 5 extra minutes, then let it cool down at room temperature until the middle sets. (About 1hour)
-Now savour this beauty! Happy New Year Foodies!
XTRA STUFF!
-If you have no patience (Like me haha) you can cool the down the pie faster by putting it in the refrigerator! But taste wise, its better served room temperature with a nice scoop of ice-cream!
-Also, I made a big rectangle pie, so if you're making tartlets, it's going to take less time to cook in the oven, so make sure you check the middle after 10 minutes in the oven, then, after 5 more minutes.
-To really know if the Amarula filling is cooked right, when you touch the middle (delicately hahah), it should be bouncy, soooo your finger should sink a little in the caramelized filling, but then very slowly, the filling should take back it's shape.
Anywayssss I hope you all enjoy!!!! Happy New Year!